Southern Cornbread
About the Recipe
There's nothing better than that salty crust on cornbread when it comes out of the pan. It is simply heaven with a little bit of butter. This is Southern cornbread, so it is not sweet. It is salty. We typically call sweet cornbread corn muffins, but that is a different recipe.
For an actual Southern dive, you can try the way we ate it as a kid. My mother would make the cornbread, and we would break it into chunks, place them in a glass, and then pour in buttermilk to fill the glass up. We ate it with a spoon.
Southern Cornbread is a great bread to serve with soups, Blackeyed Peas, or Pinto Beans. It is also delicious to eat alone with butter. Either way, you will enjoy it.
Variations
You can make this recipe a few different ways for different types of cornbread. You can add corn and peppers to make Mexicali Cornbread or Cajun seasoning to make Cajun Cornbread.
You can also add cracklins to make crackling cornbread. That is old time southern and delicious too.
Equipment Needed
You will need a couple of things to make this recipe.
- Measuring Cup
- Mixing bowl
- 10" Cast iron pan
- 3 cups Self Rising Cornmeal
- .75 cups Butter (Melted, or Avocado Oil)
- 2.5 cups Buttermilk
- 2 Each Eggs (Large)
- 4 ounces Butter (Grass fed, salted)
- Southern Cornbread Ingredients
Preheat Oven to 425
Whisk eggs in a medium mixing bowl, then stir in the remaining ingredients. Do not over-stir. The mixture may be lumpy.
- Cooking the Batter
Place an 8" cast iron pan on the stovetop at medium-high heat.
When the pan is hot, add the beef or pork fat. You can also use avocado oil.
Carefully swirl the melted fat around the pan to cover the entire surface. Do not let it spill or splatter or it will burn you.
Pour the batter into the pan, and gently shake the pan to make sure the batter spreads to the wall of the pan.
- Bake and Serve
Bake for 25-30 minutes.
Remove from pan and serve with butter.
